000 | 03572cam a2200397 i 4500 | ||
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001 | 007415392 | ||
005 | 20180722214258.0 | ||
008 | 130419s2013 nyua 001 0 eng | ||
010 | _a2013009625 | ||
019 | _a826076365 | ||
020 | _a0345530527 (hardcover : alk. paper) | ||
020 | _a9780345530523 (hardcover : alk. paper) | ||
020 | _z9780345545534 (ebook) | ||
035 |
_a(OCoLC)841198122 _z(OCoLC)826076365 |
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040 |
_aDLC _erda _beng _cDLC _dIG# _dYDXCP _dBDX _dYBM _dNQB _dNFG |
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043 | _ae-it--- | ||
049 | _aNFGD | ||
092 |
_a641.5945 _bW586 |
||
100 | 1 |
_aWhite, Michael, _d1971- _9236322 |
|
245 | 1 | 0 |
_aClassico e moderno : _bessential Italian cooking / _cMichael White and Andrew Friedman ; foreword by Thomas Keller. |
250 | _aFirst edition. | ||
264 | 1 |
_aNew York : _bBallantine Books, _c[2013] |
|
300 |
_axxxiii, 405 pages : _bcolor illustrations ; _c29 cm |
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336 |
_atext _2rdacontent |
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337 |
_aunmediated _2rdamedia |
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338 |
_avolume _2rdacarrier |
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500 | _aIncludes index. | ||
505 | 0 | _aClassico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes. | |
520 |
_a"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."-- _cPublisher's description. |
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546 | _aText in English; recipe titles and some chapter headings in English and Italian. | ||
650 | 0 |
_aCooking, Italian. _941121 |
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700 | 1 |
_aFriedman, Andrew, _d1967- _985664 |
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942 |
_cBOOK _01 |
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994 |
_aC0 _bNFG |
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998 | _a007415392 | ||
999 |
_c157105 _d157105 |